Corned Beef and Cabbage Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1.5 pounds potatoes, peeled and cubed
- 6 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 head cabbage, shredded
- 2 cups cooked corned beef, cubed
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and celery and cook until softened, about 3 minutes.
- Add potatoes and beef broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are tender.
- Stir in Worcestershire sauce and pepper.
- Add cabbage and corned beef to the pot. Cook for another minute or two, until cabbage is wilted.
- Taste and add salt if needed. Serve warm.
